Thai Green Tofu Curry
Sous Vide Steak and Vegetables
| By : |
A great way of getting to grips with cooking sous vide.
| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
2 servings
|
Ingredients
- 1 lb baby potatoes 450g
- 6 baby carrots
- 10 asparagus spears
- 4 shallots
- 1 oz unsalted butter 30g
- salt and freshly ground pepper for taste
- 2 striploin/sirloin steaks 12 oz/340g each
- 6 garlic cloves (crushed)
- 2 sprigs of rosemary
- 6 sprigs of thyme
Ingredients
|
Instructions
- Fill inner pot to just under maximum level with hot water.
- Select Sous Vide mode, custom 190 °f/87 °c, bring up to temperature.
- Have 3 sous vide compatible zipper type bags ready to fill.
- Add 1 lb/450g baby potatoes, 6 baby carrots, 4 shallots, 0.7 oz/20g of the unsalted butter, salt and freshly ground black pepper to the first bag.
- Remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, being careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
- When the Instant Pot has come to temperature, place the bag of vegetables in the pot, close the lid making sure the valve is open, cook for 1 hour.
- In the meantime, season 2 x 12 oz/340g striploin/sirloin steaks well on both sides with salt and freshly ground black pepper.
- Transfer steaks to the second bag, arrange them side by side, along with 6 garlic cloves (crushed), 2 sprigs of rosemary, and 6 sprigs of thyme. Set to one side.
- In the third bag, 10 asparagus spears, 0.35 oz/10g unsalted butter, add salt and freshly ground black pepper to taste.
- As before, remove as much of the air from the bags as you can. Seal and set to one side at room temperature.
- After the vegetables have been in the water bath for 1 hour, reduce the temperature to 130 °f/54 °c by replacing some of the hot water with cold. Check with a thermometer.
- Add the steaks, asparagus, and with the vegetables still in the pot, cook for another hour.
- Remove the steaks from the bag, pat dry with kitchen towel.
- In heat safe place on a wire rack, using a kitchen blowtorch to sear the steaks until golden brown, or apply a little high smoke point cooking oil to them, then sear quickly (to avoid cooking through) on both sides and edges, in a very hot preheated, preferably heavy gauge pan.
- Serve alongside the buttered sous vide vegetables.
A collaboration between an experienced pressure cook and Instant Pot enthusiast and his son, a Michelin star restaurant-trained world-class chef. A must for beginners to hardened multi-cooker enthusiasts.
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